<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="42660" val="65794">蚝油生菜</h1><div class="bmayi mbm" >
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>切墩(初级)  </td>
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						    <span class="fwb">时间：</span>10-30分钟						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">生菜</a></label></span><span class='right'></span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">蒜</a></label></span><span class='right'>适量</span>
					</td><td>						<span><label class="fcbm inblok">蚝油</label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">白糖</label></span><span class='right'>适量</span>
					</td><td>						<span><label class="fcbm inblok">酱油</label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">水淀粉</label></span><span class='right'>适量</span>
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					<h2>蚝油生菜的做法步骤</h2>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/2/9/8/yuan_2905c5a7d6ace678982c893e3fdeaa18.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">1.</span> 生菜择去老叶，清洗干净。</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/c/f/4/yuan_cf2fce1468738647d5a721b856fff0d4.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">2.</span> 烧一锅开水，水中加勺盐，几滴油。下生菜焯烫几秒后迅速捞出控水装盘。</p>
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							<p><span class="fwb">3.</span> 净锅放少许底油，油热后下蒜末爆香，</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/5/c/3/yuan_5c04459e4d22c6a721075004e25cb3a3.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">4.</span> 加蚝油，白糖，酱油，勾薄薄一层水淀粉烧开后淋在生菜上即可。</p>
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					<h2>小贴士</h2>
					<p>生菜焯水的时间一定要短，几秒钟，看着生菜被烫软就行了。<br />注意水一定要彻底滚开，再下生菜，水要宽，菜多的话分次入锅比较好。<br /><br /></p>
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